Orange Poppyseed Cake with Chocolate Pomegranate Glaze
3/4 cup orange juice
1/4 cup poppy seeds
1 and 1/2 cups sugar
3/4 cup oil
1 teaspoon Gefen Vanilla
1/2 teaspoon orange blossom water (optional)
2 and 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup brown sugar
2 teaspoons Gefen Cinnamon
1/2 cup chopped nuts
1/2 cup Glicks Chocolate Chips
1 cup icing sugar
2 tablespoons Heaven & Earth Pomegranate Juice
2 tablespoons Gefen Cocoa
Prepare the Cake
Preheat oven to 350 degrees Fahrenheit.
Mix orange juice and poppyseeds in a small bowl. Set aside.
In a standing mixer, combine eggs, sugar, oil, vanilla, and orange blossom water until well incorporated.
In a separate bowl, mix flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix until just combined.
Add orange juice and poppy seeds to mixture.
In a separate bowl (you can use the bowl from the dry ingredients), mix together brown sugar, cinnamon, nuts, and chocolate chips.
Pour cake batter into a greased and floured Bundt pan. Fold in nut mixture.
Bake for 50-60 minutes.
Allow to cool completely prior to removing from Bundt pan.
Mix together icing ingredients and drizzle over cake. Garnish with pomegranate seeds and orange zest.
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